Heat the oil in a large casserole dish over high hob heat. Fry the chicken until golden (do this in batches if necessary). Remove the chicken from the pan and set aside. Discard most of the oil, then return the pan to the heat. Add the fennel and leeks, and gently fry until soft, about 10min (add a little water if the pan looks dry).

Return the chicken to the pan and pour in the chicken stock. Bring up to the boil, cover and simmer for 5min. Stir in the beans and chopped courgette and heat through (so the courgette remains crisp). Stir through the tarragon and check the seasoning. Serve as it is or with crusty bread, if you like.

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